Once a Year, I Crave Jiro-Style Ramen — Even in My 50s

There are many different types of ramen.

Most people categorize ramen by its soup base: soy sauce, salt, miso, or tonkotsu (pork bone).
Sometimes it’s categorized by birthplace. Tonkotsu ramen is often called Hakata ramen, and miso ramen is synonymous with Sapporo.

There are also styles named after their original shops.
“Iekei” ramen originated from Yoshimuraya, and branch shops traditionally included the character “家 (ie)” in their names.
“Jiro-style” ramen is known for its massive portions of vegetables, thick slices of pork, extra-thick noodles, and rich, heavy broth. It has earned overwhelming support from hungry young Japanese diners.

Personally, I love Iekei ramen the most.
The mix of pork bone and soy sauce broth is, in my opinion, the best ramen in the world. Whenever I travel, I search for Iekei ramen. Even during business trips to Bangkok, Ho Chi Minh City, Hanoi, and Taichung, I went out of my way to find it.

Jiro-style ramen, however, is another story.

The portions are huge.
Now that I’m over 50, my stomach simply isn’t what it used to be. I’ve been avoiding it.

But once a year, I can’t resist.

A standard bowl of ramen usually contains around 150g of noodles.
A “small” Jiro bowl typically contains about 300g. This time, I chose the smaller “petite” size — which still comes with 200g.

And yes, I ordered extra vegetables and extra fat.

I’m currently dieting, but that didn’t matter.

The pork is tender and rich.
The noodles are as thick as udon.
The heavy broth clings to the vegetables and meat.

It’s addictive. That’s the only accurate word.

You rarely see foreign tourists at Jiro-style ramen shops.
Ordering is complicated and requires specific timing and phrasing in Japanese. Without language ability, it can be intimidating.

Still, I believe more people from overseas should try it.

Many foreign visitors line up for famous chains like Ichiran. But honestly, there are far better ramen shops loved by Japanese locals. Most ramen spots introduced by foreign YouTubers are average at best, in my opinion. I haven’t visited Ichiran in five or six years.

One day, I’d like to organize a ramen tour for international visitors — guiding them to the truly great ramen shops that Japanese people actually support.

Before that, though, I need to improve my English.